Little Bites: Emily Sprissler of Mayfair and Pine’s Sweet Summer Corn Soup with Crabmeat

M&P Corn Soup with Crabmeat 2

By Nevin Martell
Photo By: Michael Palmer

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week, we’re featuring a recipe from someone who knows what it’s like to compete in those tough trials: Emily Sprissler. A contestant on the second season of Top Chef, she is opening her first restaurant after working for years at Michael Mina’s Nobhill Tavern in Las Vegas. Mayfair & Pine is focused on comforting gastropub fare like this summer soup, which showcases the best of the Chesapeake watershed.


Sweet Summer Corn Soup with Crabmeat


  • 6-8 ears of local corn, kernels shaved off
  • 1 pint jumbo lump crabmeat
  • 2 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 2 teaspoons champagne vinegar
  • 1/2 cup fresh flat leaf parsley chopped chiffonade style
  • Extra virgin olive oil to taste
  • Salt and pepper to taste


  1. Sauté corn kernels in 1 tablespoon of butter until soft, but not mushy.
  2. While corn is cooking, heat up vegetable stock.
  3. Pour 1/4 of heated vegetable stock into a blender, add 1 cup of corn and blend. Repeat this process until all of the corn is puréed.
  4. After soup is blended, add remaining butter, champagne vinegar, and salt and pepper. Place seasoned soup in heavy bottomed pot on low heat to keep warm.
  5. Lightly season crabmeat to taste with extra virgin olive oil and salt and pepper.
  6. Spoon warmed soup into warmer bowl, and float 1 1/2 ounces per person of the crabmeat on top, sprinkle with fresh parsley.



  • Tatgirldc

    This soup is DEEELISH!